A Quick Look at Canada's Beverage Trends in 2020

Posted by W.D. Colledge on Oct 1, 2020 12:00:00 AM

While the COVID-19 crisis has certainly changed several aspects of beverage service in Canada -- in large part the ways in which they are delivered to customers -- the trends we saw at the beginning of the year are still just as relevant as ever. In some cases, you could even argue beverages are even more accessible than food in 2020, simply because of their portability for takeout and delivery scenarios.

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Topics: beverages, trends

Tips for Successful Restaurant Takeout Service

Posted by W.D. Colledge on Sep 28, 2020 9:57:07 AM

Takeout is one of the hottest trends in foodservice right now. In fact, it's altering some of the longstanding daily food traditions we have, and it's forcing us to reconsider the ways we look at the days of the week.

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Topics: service, covid-19

Ventless Cooking Resources for Canadian Foodservice Operators

Posted by W.D. Colledge on Sep 23, 2020 11:30:00 AM

When you're used to certain limitations, you end up just accepting them. A great example in foodservice is ventilation. Commercial kitchens traditionally need vents and hoods, but they can also restrict productivity, creativity, and even profitability.

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Topics: TurboChef, ventless, Evo, Blodgett

Introducing the Culinary Colledge

Posted by W.D. Colledge on Aug 31, 2020 12:29:25 PM

Do you ever wonder what exactly goes on inside the kitchen at W.D. Colledge?

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Topics: beverages, trends

[Quick Reference] The TurboChef Double Batch Oven

Posted by W.D. Colledge on Aug 26, 2020 1:00:00 PM

Countertop cooking can add another element of service and profitability to a whole range of Canadian foodservice operations. C-stores, concessions, QSRs, pizza shops, casual dining – all of these and more can benefit from a countertop cooking program.

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Topics: Double Batch Oven, TurboChef

The Rise of Retail and Grocery

Posted by W.D. Colledge on Aug 25, 2020 12:00:00 AM
There's no doubt our consumer habits have changed over the last few months. While we worry about our friends in the restaurant industry and look forward to the days when we can return in full force, we also celebrate those who are doing the hard work in retail.
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Topics: displays and merchandisers, Federal, grocery

How COVID-19 Is Forcing Us into the Golden Age of Vending Machines

Posted by W.D. Colledge on Aug 21, 2020 12:00:00 AM

COVID-19 has drastically altered and changed the world as we know it. The foodservice industry is one of the many fields of business that have been forced to reevaluate the way in which they do their work. On top of that, companies and businesses are forced to take extreme precautions if they wish to try to function and survive during the current times. Luckily, in the restaurant and food world, there are no shortage of innovators and designers, and many people have already begun taking steps in another direction. Take a closer look at how COVID-19 is forcing us into the golden age of vending machines.

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Topics: Chowbotics, COVID19

The Most Efficient Way to Clean Your Kitchen Utensils

Posted by W.D. Colledge on Aug 17, 2020 11:34:02 AM

When contaminated foods make their way downstream into food processing plants and food service industries such as restaurants, school cafeterias, and even in the produce section of your local grocery store, hospitalizations and deaths may follow. Often it is unsafe practices that contribute to kitchen utensils and surfaces that are both unclean and not sanitized.

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Topics: San Jamar

The Benefits of Irinox MultiFresh Blast Chillers

Posted by W.D. Colledge on Aug 12, 2020 2:41:58 PM

Ask a Millennial. Ask her what her biggest values are when it comes to food. You'll likely hear transparency as one of the traits she most admires in a restaurant. He might tell you he prefers when restaurants source ingredients that are local and sustainable. And a third factor you'll almost certainly hear is a restaurant or foodservice operation that focuses on "fresh."

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Topics: WD Colledge, Irinox, Blast Chillers

Reopening a Restaurant in a Post-Pandemic Climate

Posted by W.D. Colledge on Jul 22, 2020 11:21:39 AM

With COVID-19 shaking up the food industry, many commercial kitchens are looking to maintain compliance with local ordinances for safety precautions while still delivering their favorite dishes to their customers. Taking these measures are not only for maintaining what is required but for the safety of your staff and customers. TableCraft has the answers for all your post-pandemic restaurant needs. Below are the best ways to reopen safely, whether it is take-out only or half capacity indoor dining.

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Topics: TableCraft, COVID19